A stable liquid protein meal replacement and method of making same

Abstract

The application discloses a kind of stable liquid protein nutrition meal and preparation method thereof, it is related to food technology field, and preparation method includes the following steps: (1) after dissolving protein raw material in water, obtain liquor, according to the protein content in the liquor, different hydration treatment conditions are used;(2) after the auxiliary material is added to the liquor obtained in step (1), according to the protein content in the liquor, different homogenization treatment conditions are used;(3) after the liquor obtained in step (2) is sterilized, a stable liquid protein nutrition meal is obtained.By the product obtained by the preparation method of the application, a certain amount of protein and dietary fiber are contained, not only the effect of weight loss can be achieved, but also the protein of sports and fitness crowd can be supplemented more conveniently, and the product has high stability and good taste during shelf life, and the phenomenon of protein flocculation does not occur.

Description

Technical Field

[0001] This invention relates to the field of food technology, specifically to a stable liquid protein nutritional meal replacement and its preparation method. Background Technology

[0002] With the fast pace of modern life, people are paying more and more attention to healthy eating. Meal replacements have become a common dietary choice, especially for those who need to control their weight, lower cholesterol, and improve their metabolism. However, traditional meal replacement foods often lack sufficient nutrition and fail to meet the body's needs for various nutrients.

[0003] Protein is an essential nutrient for the human body, playing a vital role in maintaining life activities, promoting wound healing, and enhancing immunity. Meanwhile, with increasing consumer health awareness and the global rise of sports, the target audience for sports drinks is expanding. However, traditional protein powder products suffer from inconveniences such as poor taste and cumbersome preparation, prompting brands to innovate in product categories and usage scenarios. Liquid high-protein products have emerged and shown enormous growth potential. However, stability is undoubtedly one of the biggest technical challenges in the development of high-protein liquid products, including issues such as whether the product will separate, settle, or gel during its shelf life, as well as its flavor and taste.

[0004] Therefore, providing a nutritional meal replacement shake that has a long stability period, good taste, and is rich in both protein and dietary fiber to meet people's demand for healthy eating is a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0005] To address the above problems, this invention provides a stable liquid protein nutritional meal replacement and its preparation method.

[0006] To achieve the above objectives, the present invention adopts the following technical solution:

[0007] A method for preparing a stable liquid protein nutritional meal replacement includes the following steps:

[0008] (1) Dissolve the protein raw material in water to obtain a liquid, and use different hydration treatment conditions according to the protein content in the liquid; wherein, the protein mass percentage is 6-8%, and the treatment is carried out at 40-70℃ for 30-50 min; the protein mass percentage is 8-10%, and the treatment is carried out at 40-70℃ for 50-80 min; the protein mass percentage is 10%-15%, and the treatment is carried out at 40-70℃ for 80-120 min;

[0009] (2) After adding the excipients to the liquid obtained in step (1), different homogenization conditions are adopted according to the protein content in the liquid; wherein, the protein mass percentage is 6-8% and the homogenization pressure is 20-25MPa; the protein mass percentage is 8-10% and the homogenization pressure is 25-30MPa; the protein mass percentage is 10%-15% and the homogenization pressure is ≥30MPa;

[0010] (3) After sterilizing the liquid obtained in step (2), a stable liquid protein nutritional meal replacement is obtained.

[0011] This invention optimizes protein hydration process parameters based on different protein contents to achieve the best protein dissolution effect, ensuring not only excellent product taste but also preventing protein flocculation during shelf life. Furthermore, by employing different homogenization process parameters based on varying protein contents, it ensures a smooth texture while maintaining product stability during shelf life, thus enhancing the product's smoothness.

[0012] Preferably, the protein raw material in step (1) is at least one of concentrated milk protein, concentrated whey protein, whey protein isolate, hydrolyzed whey protein and collagen peptides.

[0013] Preferably, the temperature of the water used for dissolving in step (1) is 45-55℃.

[0014] Preferably, the stirring speed in step (1) is 400-500 rpm.

[0015] Preferably, the excipients in step (2) include stabilizers and sweeteners, wherein the mass ratio of the protein raw material, stabilizer and sweetener is 13-40:4-16:4-12.

[0016] Preferably, the stabilizer is at least one of polydextrose, inulin, citrus fiber, apple fiber, pectin, xanthan gum, gellan gum, sodium carboxymethyl cellulose, microcrystalline cellulose, carrageenan, sodium citrate, sodium tripolyphosphate, and sodium hexametaphosphate.

[0017] Preferably, the sweetener is at least one selected from erythritol, xylitol, sucralose, steviol glycosides, sorbitol, and cyclamate.

[0018] Preferably, the homogenization in step (2) is two homogenizations.

[0019] Preferably, the sterilization in step (3) is sterilization at 130-150℃ for 4-40 seconds.

[0020] A stable liquid protein nutritional meal replacement is obtained by the preparation method described above.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] The product obtained by the preparation method of this invention contains a certain amount of protein and dietary fiber, which can not only achieve the effect of fat loss and weight reduction, but also make it more convenient for athletes and fitness enthusiasts to supplement protein. In addition, the product has high stability during its shelf life, good taste, and will not exhibit protein flocculation. Attached Figure Description

[0023] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. The drawings in this description are merely embodiments of the present invention.

[0024] Figure 1 The sample in Example 1 of this invention was stored at 25°C for 180 days.

[0025] Figure 2 The sample in Example 2 of this invention was stored at 25°C for 180 days.

[0026] Figure 3 The sample of Comparative Example 1 of this invention was stored at a temperature of 25°C for 180 days.

[0027] Figure 4 The sample of Comparative Example 2 of this invention was stored at 25°C for 180 days.

[0028] Figure 5 The sample of Comparative Example 3 of this invention was stored at a temperature of 25°C for 180 days. Detailed Implementation

[0029] Embodiments of the present invention are described below, examples of which are shown in the accompanying drawings. The embodiments described with reference to the drawings are exemplary and intended to explain the present invention, but are not to be construed as limiting the present invention.

[0030] Example 1

[0031] This invention provides a method for preparing a stable liquid protein nutritional meal replacement, specifically including the following steps:

[0032] (1) Weigh the raw materials according to the formula in Table 1 and set aside;

[0033] Table 1. Liquid protein meal replacement formula for Example 1 (containing protein per 1000 kg of raw materials)

[0034]

[0035] (2) Add concentrated milk protein (70%) and whey protein isolate (90%) to purified water preheated to 50°C, stir for 5 minutes to dissolve and obtain the solution;

[0036] (3) Keep the liquid obtained in step (1) at 55°C and stir at 400 rpm for 50 min;

[0037] (4) After mixing polydextrose, pectin, microcrystalline cellulose, erythritol, sucralose and sodium citrate, add them to the liquid obtained in step (3), stir for 15 minutes until they are evenly mixed, and then filter.

[0038] (5) The filtrate obtained in step (4) is homogenized twice at a pressure of 20 MPa.

[0039] (6) After sterilizing the homogenized liquid obtained in step (5) at 138°C for 15 seconds, it is then aseptically bottled and cooled to obtain the finished product.

[0040] Example 2

[0041] This invention provides a method for preparing a stable liquid protein nutritional meal replacement, specifically including the following steps:

[0042] (1) Weigh the raw materials according to the formula in Table 2 and set aside;

[0043] Table 2. Liquid protein meal replacement formula for Example 2 (containing protein per 1000 kg of raw materials)

[0044]

[0045] (2) Add concentrated milk protein (70%) and collagen peptides (95%) to purified water preheated to 50°C, stir for 5 minutes to dissolve and obtain the solution;

[0046] (3) Keep the liquid obtained in step (1) at 60°C and stir at 400 rpm for 45 min;

[0047] (4) Mix inulin, sodium carboxymethyl cellulose, xanthan gum, xylitol, steviol glycosides and sodium tripolyphosphate, and add them to the liquid obtained in step (3). Stir for 20 minutes until the mixture is uniform and then filter.

[0048] (5) The filtrate obtained in step (4) is homogenized twice at a pressure of 20 MPa.

[0049] (6) After sterilizing the homogenized liquid obtained in step (5) at 137°C for 15 seconds, it is aseptically bottled and cooled to become the finished product.

[0050] Example 3

[0051] This invention provides a method for preparing a stable liquid protein nutritional meal replacement, specifically including the following steps:

[0052] (1) Weigh the raw materials according to the formula in Table 3 and set aside;

[0053] Table 3. Liquid protein meal replacement formula for Example 3 (containing protein per 1000 kg of raw materials)

[0054]

[0055] (2) Add concentrated milk protein (70%), collagen peptides (95%), and whey protein isolate (90%) to purified water preheated to 50°C, stir for 5 minutes, and dissolve to obtain the solution;

[0056] (3) Keep the liquid obtained in step (1) at 50°C and stir at 450 rpm for 65 minutes;

[0057] (4) After mixing polydextrose, sodium carboxymethyl cellulose, pectin, erythritol, sorbitol, steviol glycosides, sodium citrate and sodium hexametaphosphate, add them to the liquid obtained in step (3), stir for 20 minutes until they are evenly mixed, and then filter.

[0058] (5) The filtrate obtained in step (4) is homogenized twice at a pressure of 25 MPa.

[0059] (6) After sterilizing the homogenized liquid obtained in step (5) at 137°C for 15 seconds, it is aseptically bottled and cooled to become the finished product.

[0060] Example 4

[0061] This invention provides a method for preparing a stable liquid protein nutritional meal replacement, specifically including the following steps:

[0062] (1) Weigh the raw materials according to the formula in Table 4 and set aside;

[0063] Table 4. Liquid protein meal replacement formula for Example 4 (containing protein per 1000 kg of raw materials)

[0064]

[0065] (2) Add concentrated milk protein (70%), collagen peptides (95%), and whey protein isolate (90%) to purified water preheated to 55°C, stir for 5 minutes, and dissolve to obtain the solution;

[0066] (3) Keep the liquid obtained in step (1) at 55°C and stir at 450 rpm for 75 min;

[0067] (4) After mixing polydextrose, xanthan gum, microcrystalline cellulose, erythritol, sucralose and sodium citrate, add them to the liquid obtained in step (3), stir for 20 minutes until they are evenly mixed, and then filter.

[0068] (5) The filtrate obtained in step (4) is homogenized twice at a pressure of 27 MPa.

[0069] (6) After sterilizing the homogenized liquid obtained in step (5) at 138°C for 15 seconds, it is then aseptically bottled and cooled to obtain the finished product.

[0070] Example 5

[0071] This invention provides a method for preparing a stable liquid protein nutritional meal replacement, specifically including the following steps:

[0072] (1) Weigh the raw materials according to the formula in Table 5 and set aside;

[0073] Table 5. Liquid protein meal replacement formula for Example 5 (containing protein per 1000 kg of raw materials)

[0074]

[0075] (2) Add concentrated milk protein (70%), collagen peptides (95%), and concentrated whey protein (80%) to purified water preheated to 55°C, stir for 5 minutes, and dissolve to obtain the solution;

[0076] (3) Keep the liquid obtained in step (1) at 55°C and stir at 500 rpm for 110 min;

[0077] (4) After mixing polydextrose, citrus fiber, xanthan gum, pectin, microcrystalline cellulose, erythritol, sucralose and sodium citrate, add them to the liquid obtained in step (3), stir for 20 minutes until they are evenly mixed and then filter.

[0078] (5) The filtrate obtained in step (4) is homogenized twice at a pressure of 34 MPa.

[0079] (6) After sterilizing the homogenized liquid obtained in step (5) at 138°C for 15 seconds, it is then aseptically bottled and cooled to obtain the finished product.

[0080] Comparative Example 1

[0081] A method for preparing a stable liquid protein nutritional meal replacement is provided, specifically including the following steps:

[0082] (1) Weigh the raw materials according to the formula in Table 6 and set aside;

[0083] Table 6 Comparative Example 1 Liquid Protein Meal Replacement Formula (Contains per 1000kg of Raw Materials)

[0084]

[0085] (2) Add concentrated milk protein (70%) and whey protein isolate (90%) to purified water preheated to 55°C, stir for 5 minutes to dissolve and obtain the solution;

[0086] (3) Keep the liquid obtained in step (1) at 55°C and stir at 400 rpm for 50 min;

[0087] (4) After mixing polydextrose, pectin, microcrystalline cellulose, sodium citrate, erythritol and sucralose, add them to the liquid obtained in step (3), stir for 20 minutes until they are evenly mixed, and then filter.

[0088] (5) The filtrate obtained in step (4) is homogenized twice at a pressure of 5 MPa.

[0089] (6) After sterilizing the homogenized liquid obtained in step (5) at 138°C for 15 seconds, it is then aseptically bottled and cooled to obtain the finished product.

[0090] Comparative Example 2

[0091] A method for preparing a stable liquid protein nutritional meal replacement is provided, specifically including the following steps:

[0092] (1) Weigh the raw materials according to the formula in Table 7 and set aside;

[0093] Table 7 Comparative Example 2 Liquid Protein Meal Replacement Formula (Contains per 1000kg of Raw Materials)

[0094]

[0095] (2) Add concentrated milk protein and collagen peptides to purified water preheated to 50°C, stir for 5 minutes to dissolve and obtain the solution;

[0096] (3) Keep the liquid obtained in step (1) at 30°C and stir at 400 rpm for 10 min;

[0097] (4) Mix inulin, sodium carboxymethyl cellulose, xanthan gum, sodium tripolyphosphate, xylitol and steviol glycosides, and add them to the liquid obtained in step (3). Stir for 20 minutes until the mixture is uniform and then filter.

[0098] (5) The filtrate obtained in step (4) is homogenized twice at a pressure of 20 MPa.

[0099] (6) After sterilizing the homogenized liquid obtained in step (5) at 137°C for 15 seconds, it is aseptically bottled and cooled to become the finished product.

[0100] Comparative Example 3

[0101] A method for preparing a stable liquid protein nutritional meal replacement is provided, specifically including the following steps:

[0102] (1) Weigh the raw materials according to the formula in Table 8 and set aside;

[0103] Table 8 Comparative Example 3 Liquid Protein Nutritional Meal Replacement Formula (Contains per 1000kg of Raw Materials)

[0104]

[0105] (2) Add concentrated milk protein (70%), whey protein isolate (90%), and collagen peptides (95%) to purified water preheated to 55°C, stir for 5 minutes, and dissolve to obtain a solution;

[0106] (3) Keep the liquid obtained in step (1) at 80°C and stir at 450 rpm for 15 min;

[0107] (4) After mixing polydextrose, sodium carboxymethyl cellulose, pectin, sodium citrate, sodium hexametaphosphate, erythritol, sorbitol and steviol glycosides, add them to the liquid obtained in step (3), stir for 20 minutes until they are evenly mixed, and then filter.

[0108] (5) The filtrate obtained in step (4) is homogenized twice at a pressure of 7 MPa.

[0109] (6) After sterilizing the homogenized liquid obtained in step (5) at 138°C for 15 seconds, it is then aseptically bottled and cooled to obtain the finished product.

[0110] Performance testing

[0111] Product status and stability: The status and texture of the products in the examples and comparative examples were observed, and the samples were tasted to test their flavor and other properties; the stability evaluation criteria are shown in Table 9.

[0112] Table 9 Stability Evaluation Criteria

[0113]

[0114] Sensory evaluation: For the samples in the examples and comparative examples, 30 professional tasters (male to female ratio of 1:1) evaluated the products based on four aspects: aroma, taste, consistency, and liking. The evaluation criteria are shown in Table 10. Each indicator has a maximum score of 10 points. The sensory evaluation results are the average of the scores from the 30 tasters. Sensory evaluation criteria are shown in Table 10.

[0115] Table 10 Sensory Evaluation Criteria

[0116]

[0117] Shelf life verification: Products stored at 25°C were selected for the examples and comparative examples to observe their stability, taste, consistency and flavor within their shelf life.

[0118] Test results

[0119] Product status and stability were evaluated based on the stability evaluation criteria in Table 9. Examples 1, 2, and 3, as well as Comparative Examples 1, 2, and 3, were selected for evaluation. The results are shown in Table 11.

[0120] Table 11 Stability Evaluation Results

[0121]

[0122] According to the stability evaluation results in Table 11, the examples scored highly after the stability evaluation, indicating that the product texture remained in good condition without stratification or protein flocculation. In contrast, the comparative products scored lower, suggesting that the hydration and processing of the protein raw materials significantly affected the product texture, thus impacting the taste and shelf life, and lowering the overall evaluation. After a period of time, the comparative products exhibited stratification and protein flocculation, resulting in unpleasant flavors, unpleasant odors, and poor taste. This demonstrates that the examples exhibit good stability, maintaining a good texture without affecting product quality. Comparative Examples 1 and 3, by altering the production process and not applying homogenization pressure according to different protein contents, maintained product flavor but resulted in poor texture and lack of uniformity. Comparative Examples 2 and 3 also showed poor texture, indicating that the protein hydration process parameters were not followed, leading to insufficient protein dissolution and significantly impacting the product texture and flavor.

[0123] Sensory evaluation was conducted according to the sensory evaluation criteria in Table 10, evaluating the products of Example 1, Example 2, Example 3, and Comparative Examples 1, 2, and 3 based on four aspects: aroma, taste, consistency, and likability. The evaluation results are shown in Table 12.

[0124] Table 12 Sensory Evaluation Results

[0125]

[0126] As shown in Table 12, the total scores of the products according to the embodiments of the present invention are all higher than those of the comparative products. In terms of product aroma, Example 1 scored the highest, while the other products showed little difference. In terms of product taste, the products of the embodiments scored higher, reaching a maximum of 9.2, while the comparative products scored slightly lower. In terms of consistency, the embodiments and the comparative examples showed little difference, while the comparative example 3 showed a significant difference. Among the products of the embodiments and the comparative examples, Example 1 had the highest preference score, and its texture and taste were superior to the other products. Sensory evaluation shows that different processing techniques have a certain impact on the flavor and texture of the product, resulting in a lower overall product evaluation. Different processing techniques have a significant impact on the taste and texture of the product, leading to uneven consistency, protein flocculation, and a rough texture.

[0127] Shelf life verification: Example 1, Example 2, Comparative Example 1, and Comparative Example 2 were selected to observe the state of the products during their shelf life. The results are shown in Table 13.

[0128] Figures 1-5 The images show the state of samples from Examples 1, 2, 1 (Comparative Example), 2, and 3 after storage at 25°C for 180 days.

[0129] Table 13 Shelf life verification results

[0130]

[0131] From Table 13 and Figures 1-5As shown in the shelf-life verification results and sample state diagrams, the performance of the example and comparative products differed significantly during their shelf life. Specifically, the comparative product had a poor texture; at 30 days, it not only had a poor sensory experience but also a less harmonious taste. The example, however, maintained a good texture and taste. At 60 days, the comparative product underwent changes in both sensory appearance and taste, while the example maintained a good texture and taste. At 120 days, the comparative product showed changes in texture, taste, and flavor, while the example product showed a slight change in taste, but its overall texture and flavor remained good. At 180 days, the comparative product had a poor texture, exhibiting protein flocculation, layering, and an unharmonious flavor, while the example product showed slight changes, but its overall texture and flavor remained good. At 210 days, the comparative product's texture changed, with significant protein flocculation and layering, and a severely unharmonious flavor, rendering it inedible. The example product's texture changed, but its overall texture and flavor remained within acceptable limits. Therefore, the high-protein liquid nutritional milkshake product according to the embodiments of the present invention is milky white, has a uniform and stable texture, a delicate and smooth taste, a harmonious flavor, and ensures the product's shelf life.

[0132] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A process for the preparation of a stable liquid protein nutritional meal replacement characterized in that, Includes the following steps: (1) The protein raw material is dissolved in water to obtain a liquid, and different hydration treatment conditions are adopted according to the protein content in the liquid; wherein, the protein mass percentage is 6-8%, and the treatment is carried out at 40-70℃ for 30-50 min; the protein mass percentage is 8-10%, and the treatment is carried out at 40-70℃ for 50-80 min; the protein mass percentage is 10%-15%, and the treatment is carried out at 40-70℃ for 80-120 min; the protein raw material is at least one of concentrated milk protein, concentrated whey protein, isolated whey protein, hydrolyzed whey protein and collagen peptides; the stirring speed of the treatment is 400-500 rpm; (2) After adding the excipients to the liquid obtained in step (1), different homogenization conditions are adopted according to the protein content in the liquid; wherein, the protein mass percentage is 6-8% and the homogenization pressure is 20-25MPa; the protein mass percentage is 8-10% and the homogenization pressure is 25-30MPa; the protein mass percentage is 10%-15% and the homogenization pressure is ≥30MPa; (3) After sterilizing the liquid obtained in step (2), a stable liquid protein nutritional meal replacement is obtained.

2. The method for preparing a stable liquid protein nutritional meal replacement according to claim 1, characterized in that, The temperature of the water used for dissolving in step (1) is 45-55℃.

3. The process for the preparation of a stable liquid protein nutritional meal replacement according to claim 1, characterized in that, The excipients mentioned in step (2) include stabilizers and sweeteners, wherein the mass ratio of the protein raw material, stabilizer and sweetener is 13-40:4-16:4-12.

4. The method of claim 3, wherein the stable liquid protein meal replacement is prepared by, The stabilizer is at least one of polydextrose, inulin, citrus fiber, apple fiber, pectin, xanthan gum, gellan gum, sodium carboxymethyl cellulose, microcrystalline cellulose, carrageenan, sodium citrate, sodium tripolyphosphate, and sodium hexametaphosphate.

5. The method for preparing a stable liquid protein nutritional meal replacement according to claim 3, characterized in that, The sweetener is at least one of erythritol, xylitol, sucralose, steviol glycosides, sorbitol, and cyclamate.

6. The method for preparing a stable liquid protein nutritional meal replacement according to claim 1, characterized in that, The homogenization mentioned in step (2) is two homogenizations.

7. The method for preparing a stable liquid protein nutritional meal replacement according to claim 1, characterized in that, The sterilization described in step (3) is sterilization at 130-150℃ for 4-40 seconds.

8. A stable liquid protein nutritional meal replacement obtained by the preparation method according to any one of claims 1-7.

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